The best falafel near you? It’s right in your own kitchen! This falafel recipe is crispy on the outside, a moist emerald green on the inside, garlicky, with lots of warm spices like cumin and coriander, and has the perfect fluffy texture.

the perfect falafel recipe
Falafel is the original veggie burger and this falafel recipe is the best I’ve ever had! Falafel, or Middle Eastern chickpea fritters, are deep dried balls or patties made from ground chickpeas or fava beans. They’re eaten wrapped in pita bread, on top of salads, or just as a snack. Drenched in the requisite thick, lemony tahini sauce, it’s simply divine.
Falafel is sold on streets all over the middle east, and in restaurants worldwide. McDonald’s Egypt even sells a McFalafel sandwich (I’m so jealous.) And over many years of enjoying falafel in different parts of the globe, I’m confident that this homemade version is the very best, outside of maybe that secret little shop in Beirut or Tel Aviv. You’re going to love the flavor and the fluffy texture, so let’s get going.
THE FOUR SECRETS TO A GREAT FALAFEL RECIPE
I adore falafel, but like many delicious foods, it can be tricky. It can be tough, or dry, under or over cooked, lacing in flavor…the list goes on. But once you know the ropes, you’ll never be without the best falafel in the world.
1. start with dried chickpeas that are soaked tender but not cooked
This is the number one secret to authentic falafel. Don’t be tempted by the convenience of canned chickpeas, they will make a mushy fritter. Cooked chickpeas make a falafel that can fall apart in the oil, and they will not have the correct texture. And luckily, actually, soaking chickpeas overnight is much easier than cooking them, so it’s a win win.
2. I personally feel that great falafel needs lots of fresh herbs
The best falafel recipes call for lots of fresh parsley and cilantro. You’ll get the beautiful surprise of a bright emerald green when you cut through the mahogany brown crust, and the herbs add tons of moisture and flavor. Falafel must be green.
3. a bit of flour helps bind the mixture so the falafel don’t fall apart as they fry
This is controversial, some say there should be no flour in falafel, but I’ve found it necessary. You can use all purpose flour, or chickpea flour to keep this falafel recipe gluten free.
4. a little baking powder
You’ll blend it into the falafel mixture and when the falafel cooks, the baking powder will release carbon dioxide gas to create a lighter, fluffier, result.
ingredients for the best falafel recipe
- dried chickpeas that have been soaked but not cooked.
- baking soda, for adding to the soaking liquid.
- parsley and cilantro ~ these must be fresh. Lop the tops of 2 bunches and add them right to the processor.
- garlic ~ fresh garlic adds a wonderful kick.
- red onion ~ you can also use green onions but I love red onion best.
- cumin and coriander ~ these dried spices are traditional.
- lemon zest and juice
- hot pepper, optional, but I love it. I use 1/2 a jalapeรฑo pepper but you could also add some red pepper flakes.
- flour ~ helps bind the mixture. You can use garbanzo flour for a gluten free choice.
- baking powder ~ this will create a lighter, fluffier texture.
- salt
method
The method for this falafel recipe is simple: whiz the whole lot in your food processor. If you don’t have a full sized machine you’ll need to do it in batches. Process until everything is finely ground but not so far that it becomes a paste. You want to see a little texture in the falafel mixture. It should hold together when you squeeze it in your hand, but will fall apart easily as well, like wet sand.
which is best, falafel balls or patties?
The shape of your falafel is up to you, and depends on how you like to eat them and how you want to fry them. This falafel recipe can be made into balls or patties. To shape the balls I use a small cookie scoop and for the patties I use a larger cookie scoop and then flatten into shape with my hands.
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round balls, portioned with a small scoop and rolled gently in your palms are best for snacking, or as part of a salad or appetizer plate. They also are best when you are able to deep fry them, so they stay nice and round. They aren’t a good choice for shallow pan frying because of their round shape.
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patties are great when you want to stuff pita pockets for sandwiches. They can be deep fried, but can also be shallow fried in a pan because of their flatter shape.
how to serve falafel
This epic falafel recipe can be served warm or at room temperature.
Serve them as is as a snack, an appetizer, or as part of a bigger mezze selection. Serve tahini sauce or yogurt based tzatziki sauce on the side for dipping; never serve without some sort of dip.
A classic way to enjoy falafel is stuffed inside a pita bread pocket. I like to fill the bottom of the pita with hummus, them some greens, topped with the falafel and some tahini sauce. You can also stuff the pita with chopped tomatoes and cucumber, or even some Israeli salad, chopped finely.
You can top a plate of freshly made hummus with falafel balls.
Probably my favorite way to use falafel is in salads, check out my Falafel Salad Bowl, it makes a main course out of these delicious fritters.
Once you’ve fried up your very own falafel, you’re going to need some of my Homemade Pita Bread to go with it!
falafel faqs
can you make falafel ahead
Your falafel mix will keep beautifully in the fridge for a day or two so you can do the work one day, and then scoop it out and fry fresh falafel when you want it. This is my best meal prep secret!
is falafel healthy
Falafel is deep fried in oil, so to that extent it is not considered a particularly healthy food. But the ingredients that make it up are very nutritious and it is an excellent replacement for less healthy meat in the diet. Eaten in moderation, falafel is part of a prudent diet. And it’s delicious ๐
is falafel vegan
Definitely. So is the pita bread, salad, and tahini sauce that it’s normally eaten with.
can you bake falafel
Baked falafel is frankly not nearly as good. If you really can’t stand deep frying, you can shape your falafel into patties and shallow fry them on the stove. If you want to bake, do it at 375F, and brush your patties generously on both sides with oil. Bake until crispy, flipping once. It should take about 25 minutes, but watch carefully for over browning.
can you make falafel in the air fryer
Yes, you can, although I haven’t tried it personally. Again, it won’t be nearly as good as frying the traditional way, but it can be done. Set the machine to 350F and spray both the basket and the falafel patties with oil. Cook in a single layer for 8 minutes. Then flip the patties and let them fry for another 5 or 6 minutes.
can you freeze falafel
Yes. You can freeze it raw or cooked. To freeze raw falafel, form it into balls or patties, arrange them on a lined baking sheet and put into the freezer until solid. Then transfer to a freezer safe container or a heavy duty zip lock freezer bag. Use within 6 months. Thaw the frozen falafel in the refrigerator overnight, then cook as usual.
To freeze cooked falafel freeze in a freezer safe container or heavy duty zip lock bags. Thaw in refrigerator overnight and reheat wrapped loosely in foil in a low oven until hot.
“I am SO glad I found this recipe. These were by far the best falafel I have ever made, and quite possibly the best I have ever had. Thank you, Sue! Iโm new to your siteโฆ this recipe has made a devoted follower out of me !!โ ~Robin
The Best Falafel Recipe
Video
Ingredients
- 3 cups (500 grams) soaked chickpeas Note: use dried chickpeas that have been soaked overnight, but do not cook them. See instructions for soaking chickpeas below.
- 1/2 medium red onion, peeled and cut in quarters
- 3 cloves of garlic, peeled
- 1 small hot chile pepper, sliced , I used a Serrano
- a large handful of parsley, tender stems are ok, this will be about a packed cup.
- a large handful of cilantro, tender stems are ok. This will be about a packed cup.
- the zest of 1 lemon
- 1 Tbsp fresh lemon juice
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1/2 Tbsp salt
- 1/2 tsp baking powder
- 3 Tbsp all purpose flour, or chickpea flour
- vegetable oil for frying
tahini sauce
- 1/2 cup tahini (sesame paste)
- juice of 1/2 lemon
- pinch salt
- water for thinning
Instructions
- Measure out 3 cups (500 grams) of soaked and drained chickpeas. Note: you are starting with dried chickpeas that have been soaked, but not cooked.
- Put the soaked beans, fresh herbs, onion, garlic cloves, hot pepper, lemon zest and juice, spices, salt, baking powder, and flour in the bowl of a full sized food processor. Your machine will be full. Note: if your machine is smaller, do this in batches.
- Pulse the machine repeatedly to break everything down.
- Stop the machine and scrape down the sides. Run again until the mixture is evenly blended but still has some texture, like coarse sand. It should hold together when you squeeze it between your fingers, but also fall apart easily. It should have a texture similar to wet sand. Note: you can refrigerate the mixture at this point for up to 2 days ahead of time.
- Using your hands or a small cookie scoop portion out the mixture and roll into balls or form patties. The mixture will be delicate, so use a gentle touch.
- If you are using a deep fryier or a deep pot for frying, heat your oil to about 340F. Use a thermometor to check the temperature. Your oil should be at least 3 inches deep. Note: You can also shallow fry patties in a pan on the stove.
- When the oil is hot, gently lower the balls or patties into the oil with a slotted spoon. Work in batches so you don't crowd your pan. Fry the falafel for about 2 to 3 minutes, until they are a nice deep brown on the outside and fluffy inside. If they are getting too dark, lower the temperature of your oil. If they are not turning golden within a minute, turn up the temperature a bit.
- Drain on paper towels. Serve hot with tahini sauce.
- Make the tahini sauce by mixing the tahini, lemon juice, salt, and enough cold water to make a sauce. Taste to adjust the lemon and salt. Note: be sure to stir your jar of tahini thoroughly before measuring, as it separates.
I made this falafel recipe and it turn out delicious. I just used a little less cilantro, I did not have a ball scooper but rolled them with my hands. When I put them in oil to try I used a combination of vegetable oil and olive oil. I do not have a deep fryer so. Instead I filled about a smaller frying pan with about 2 inches of oil. Then came out crispy on the outside, What dipping sauce should I use?
The best sauce is a tahini sauce, Annamarie, mix tahini with some cold water and lemon juice, it’s amazing.
I never leave comments, however, this was so easy and such a huge hit! Cannot wait to make again!
My son & his girlfriend are huge fans of falafel, while my husband and I are not, or should I say were not!
We are hooked! These are delicious! Made them for the kids to go with chicken souvlaki, that I was already making for dinner, however we all devoured them! They are now on my need to make often list! Easy, inexpensive, but most of all, DELICIOUS!!!! Thanks for the recipe! Highly recommend
I’m crazy about falafel. An authentic eat in/take out closed and I’ve been searching to make my own. Theirs also had the green interior and was delicious. My first try, I didn’t have enough greens but they came out pretty good! I guess moisture can be an issue. I cooked my own chickpeas to avoid excess moisture. Should I add more flour until they stick together better? Should it be baking soda or powder? I added cardamom since it’s exotic and very middle eastern. Can’t wait to make another batch! In my home we serve it for dinner. It’s healthy, protein loaded and delicious to have as an entree, no on the run lunch bite for us!
May I just make a note! Iโve seen lots of comments below about the falafels disintegrating! This has happened for me so many times with this recipe but Iโve figured out why! Baking soda I thought was bi carb soda, so every time I used bi carb they disintegrated layer by layer and it was heartbreaking! Baking powder is the key ingredient!! Maybe it would be worth adding that in the notes, Iโve finally got it in my head that baking powder is needed now this is a family staple recipe in my house! Thanks so much. Was wondering if the mix would be freezable?
This is my favorite falafel recipe, I’ve made it fried as balls, and pan fried as patties, I use a tbsp of ground flax seeds as my flour binder and it works great for me every time, I never have issues with them falling apart! <3 Thanks for the tasty f'luffs!
Yay Ashley, thanks so much for coming back to let us know, it means a lot to me ๐
Question about the flour … I see you call it out as an ingredient, but it’s not mentioned in the instructions that I can see. Where does it get used?
The flour is added along with everything else to the food processor.
When mixing the falafels could you add the spices to the food processor instead of stirring them in separately at the end process?
Yes, that’s my preferred method.
Sue,
Have you tried to make them in an air fryer?
I haven’t tried myself, but I’ve included instructions for air frying in the post.
Thank you regarding baking them, at what temp would be best?
I would bake them at 375F
Hi Sue, I have tried the recipe twice and need some help.
First Try
The first time I tried your recipe I didn’t dry the cilantro and parsley and added way too much lemon juice. Since I couldn’t make balls, I added some Trader Joe’s dried falafel mix and eventually got the consistency correct. The falafel tasted great, much better than just a mix, but they still didn’t have the emerald green I am looking for.
Second Try
The second time I made sure to dry everything, even the chickpeas, and I used the correct amount of lemon juice. I did not add anything extra like dry mix. The consistency seemed good but when I plopped the balls in they would melt away. It wasn’t like they broke apart as much as they would stay in a sphere that would become smaller and smaller until the only thing remaining would be little pieces of onion. I had my fryer at 350. Any advice? I still have the rest of the mix in the fridge.
I would suggest making small patties instead of balls, and shallow frying them in a pan, you’ll get the same crispy result and you won’t have the disappearing issue! I would coat a pan with about 1/8 inch of oil, get it nice and hot, and be sure to turn them gently after they’re done on the first side.
Hi! I tried making these tonight but unfortunately I think they were too wet of a mixture and all the filling came out in about half of them. I tried coating them in a light dusting of flour to help make a more solid crust but this didnโt seem to help much, the wet filling would crack through it. Any suggestions?
Your mixture sounds like it was extra wet, I would suggest adding a bit of extra flour to it if that happens again. Remember to make them small, and form them firmly. Then add them gently to the oil, making sure it is nice and hot, and toss it gently to cook evenly. Hope this helps Bri.